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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This pound cake recipe is a holiday favourite. Frangelico, Amaretto or your preferred liqueur can be substituted for the rum if desired. Ingredients:
3-1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 cup butter |
3-3/4 cups confectioners' sugar |
4 eggs |
2 teaspoons vanilla extract |
1 cup cold water |
rum syrup |
1 cup white sugar |
1/4 cup water |
1/2 cup butter |
5 or 6 or 7 or 8 tablespoons of rum ;-) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 10 inch tube pan.
3. Sift together the flour and baking powder; set aside.
4. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla.
6. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated.
7. Spread into prepared pan.
8. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter.
10. Bring to a boil, stirring until sugar is dissolved.
11. Remove from heat, and stir in rum.
12. Pour hot syrup over hot pound cake.
13. Let soak for 20 minutes.
14. Served with Ice cream or whipped cream and you've got a winner!
15. 10-12 servings
16. Note: If you do not want the Rum Syrup then here is a recipe for
17. Caramel Icing:
18. Melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk.
19. Heat until almost boiling.
20. Remove from heat and cool 10 min.
21. Add 1/2 tsp vanilla.
22. Beat in 2 cups sifted confectioners sugar until smooth.
23. Cool 5 minutes and spoon on warm cake.
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